February 15, 2016
Very straight forward recipe for the classic Spanish omelet. Even if you do not like spicy food we suggest you add at least a touch of jalapeno pepper. It adds so much to this omelet.
We always pre-cook any hard vegetables and meat that we add to omelets. The omelet cooks so fast that vegetables like onion, celery, carrots and peppers do not have time to soften. This prevents having a fluffy, soft omelet with hard, raw vegetables inside.
New to making omelets? See our article HOW TO MAKE OMELETS
Yield: 1 large omelet
o 2 tablespoons cooking oil (for vegetables)
o 2 tablespoons finely chopped green bell pepper
o 2 tablespoons finely chopped red bell pepper
o 2 tablespoons finely chopped onion
o 2 tablespoons coarsely chopped mushrooms
o 1 tablespoon finely chopped jalapeno pepper (omit if you don't like spicy)
o 3 eggs
o 2 tablespoons water or milk
o Salt and pepper to taste
o 2 tablespoons cooking oil (for omelet)
o 1/2 cup salsa, heated (any brand you like or home made)
1. Heat 2 tablespoons cooking oil (canola, corn or peanut) in a saucepan.
2. Saute peppers, onion and mushroom until tender (5-10 min). Set aside.
3. Combine eggs, water (or milk), salt and pepper in a small bowl and beat with a fork or whisk until light and frothy.
4. Heat 2 tablespoons cooking oil in a 10" or 12" non-stick frying pan on medium-high heat.
5. Pour in the egg mixture.
6. Don't touch until eggs begin to set (solid and firm around edges). Reduce heat to medium.
7. Carefully lift the edges of the omelet with a spatula and tilt pan to allow the uncooked portion to run underneath.
8. Continue this procedure until omelet is set with no more liquid eggs in the center (about 2 min).
9. Spread the cooked vegetable mix over one side of the omelet.
10. Lift the other side of the omelet with a spatula and fold over the vegetable mix.
11. Transfer omelet to a serving dish.
12. Cover generously with heated salsa.